Description
Millet is the grain our grandmothers trusted before we forgot about it, and bringing it back into the dosa is one of the easiest ways to eat well. Our flour blends several millets, stone-ground together so each keeps its character. It is naturally gluten-free, rich in fibre and minerals, and it gives the dosa a lovely nutty, earthy note that rice flour alone never has.
Mixed with water, a little curd and salt, and rested for a short while, it spreads on a hot tava into a dosa that is crisp at the edge and soft inside. The flavour is a little deeper than a plain dosa, the colour a warm gold, and it pairs beautifully with a coconut chutney or a tomato-onion palya. Our mums make it on mornings when they want breakfast to do more than just fill the plate.
The flour skips the long soak and ferment, so a wholesome dosa is twenty minutes away on a weekday. Half a kilo lasts several mornings for a small family. Keep it sealed and use it within a few weeks. We ship it across India, so the millet dosa your grandmother made can be the one you make too.
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